Black-eyed peas with lime and chipotle

Black-eyed peas with lime and chipotle

By
From
Citrus
Serves
4
Photographer
Mowie Kay

This is a favourite brunch dish in our house – the lime and chilli enliven what is otherwise a quite sweetly unchallenging dish. A savoury combination of eggs and citrus works surprisingly well. The Greeks fry eggs in olive oil then douse liberally in lemon juice, a combination that is addictive once tried. This is similar in concept, using lime juice and chilli instead.

Ingredients

Quantity Ingredient
1 tablespoon coconut oil
2 red onions, sliced
2 celery sticks, sliced
1 red pepper, cut into strips
1 green pepper, cut into strips
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chipotle powder
1 teaspoon dried oregano
500g cooked black-eyed beans
1 x 400ml coconut milk
1 lime, Finely grated zest and juice
200g sprouting broccoli or coarsely shredded spring greens
sea salt
freshly ground black pepper

For the eggs

Quantity Ingredient
1 tablespoon olive or coconut oil
4 eggs
1 lime, juiced
a sprinkling chipotle powder

To serve

Quantity Ingredient
coriander leaves
warm corn tortillas, (optional; nice but not at all necessary)

Method

  1. Heat the coconut oil in a large, lidded frying pan. Add the onions, celery and both peppers, then cook for several minutes on a medium heat until starting to brown around the edges.
  2. Add the garlic, spices and oregano, then stir for a couple more minutes before adding the beans, coconut milk and lime zest. Season with salt and pepper and cook for 5 minutes, uncovered, on a low heat. Add the sprouting broccoli or spring greens, then cover again and cook for a further 6–7 minutes until the greens are tender.
  3. Add half the lime juice and taste, then add more if you think it is necessary.
  4. Heat the olive or coconut oil in a frying pan, add the eggs and fry until they are cooked as you like, then drench in lime juice and sprinkle over some chipotle. Serve the beans and greens with the fried eggs and warm tortillas, if you like, generously garnished with coriander leaves.
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